Asian Zucchini Noodle Salad

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• ¼ cup vegetable oil
  Ingredient note

  Source: ¼ cup vegetable oil
• 3 tablespoons seasoned rice vinegar
  Ingredient note

  Source: 3 tablespoons seasoned rice vinegar
• 2 tablespoons brown sugar
  Ingredient note

  Source: 2 tablespoons brown sugar
• 1 tablespoon sesame oil
  Ingredient note

  Source: 1 tablespoon sesame oil
• 2 teaspoons low sodium soy sauce (tamari for gluten free)
  Ingredient note

  Source: 2 teaspoons low sodium soy sauce (tamari for gluten free)
• 1 teaspoon finely grated ginger root
  Ingredient note

  Source: 1 teaspoon finely grated ginger root
• 1 tablespoon toasted sesame seeds
  Ingredient note

  Source: 1 tablespoon toasted sesame seeds
• 3 each zucchini, (6- to 7-inches)
  Ingredient note

  Source: 3 zucchini, (6- to 7-inches)
• 1 cup coarsely shredded carrot
  Ingredient note

  Source: 1 cup coarsely shredded carrot
• 1 cup shelled edamame (I used frozen, boiled for a few minutes, rinsed in cool water and lightly salted)
  Ingredient note

  Source: 1 cup shelled edamame (I used frozen, boiled for a few minutes, rinsed in cool water and lightly salted)
• 3 each green onions, (thinly sliced)
  Ingredient note

  Source: 3 green onions, (thinly sliced)
• 1 each red bell pepper, (diced)
  Ingredient note

  Source: 1 red bell pepper, (diced)
• ½ cup chopped cilantro
  Ingredient note

  Source: ½ cup chopped cilantro
• ¼ cup chopped fresh mint
  Ingredient note

  Source: ¼ cup chopped fresh mint
• ¼ cup slivered almonds or peanut pieces
  Ingredient note

  Source: ¼ cup slivered almonds or peanut pieces
• 1 tablespoon sesame seeds, (for garnish)
  Ingredient note

  Source: 1 tablespoon sesame seeds, (for garnish)

1. Combine the dressing ingredients in a small mason jar. Place the lid on securely and shake well to combine. Set aside.
2. Cut ends off the zucchini and spiralize. Run a sharp knife through the pile of spiralized zucchini several times to shorten the very long strands (this makes it easier to eat). Place the zucchini noodles in a large mixing bowl with carrot, edamame, green onions, bell pepper, cilantro and mint. Toss well to combine.
3. Shake the dressing again and pour about ¾ of it over the salad. Add the nuts and toss well to coat the veggies with dressing. Add additional dressing as desired. Garnish with sesame seeds and serve.